BA’s Best Chocolate Chip Cookies

BA's Best Chocolate Chip Cookie

October 4, 2024

Thanks to BA’s food director, Chris Morocco, nearly 30 batches of cookies went into creating this cookie. This recipe produces a thinner, chewy cookie with deep toasty notes from browned butter. This cookie landed right in the middle for our tasters but that doesn’t make it an average cookie by any means.

What we liked

This was the only recipe we tried that didn’t require refrigeration. The best thing we learned was dough hydration. When you first mix the dough, it is soft and loose. Letting it sit for 5-10 minutes allows the flour to absorb the moisture so when scooped, it holds its shape. Game changer.

What we didn’t like

There wasn’t anything we didn’t like. It’s a great cookie.

Would we change anything?

If anything, we might add a bit of finishing salt over the top right when we pull it out of the oven to give it that little salty pop.

Would we make them again?

Absolutely. Since refrigeration is not required, these cookies can be whipped up and enjoyed immediately.

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BA's Best Chocolate Chip Cookie

BA’s Best Chocolate Chip Cookies


  • Author: Bon Appétit (modified slightly)
  • Total Time: 35 minutes
  • Yield: 16

Description

Based on the classic tollhouse cookie, these are enhanced with brown butter to create a thinner cookie with a deep, buttery, chewy center and crispy edges.


Ingredients

1½ cups plus 1 tablespoon all-purpose flour

1¼ teaspoons Diamond Crystal or ¾ teaspoon Morton kosher salt*

¾ teaspoon baking soda

¾ cup unsalted butter, divided

1 cup packed dark brown sugar

¼ cup granulated sugar

1 large egg

2 large egg yolks

2 teaspoons vanilla extract

6 ounces semisweet chocolate chips


Instructions

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, kosher salt, and baking soda in a small bowl; set aside.

Cook ½ cup (1 stick) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Once butter is melted, add dark brown sugar and granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla extract.

Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate chips (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Using a 1½-ounce scoop (3 tablespoons), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Notes

Do ahead: Dough balls can be portioned 3 months ahead; freeze on cookie sheets and then transfer to a resealable plastic bag. Bake from frozen, adding 1–2 minutes on to the cook time. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

*Salinity of kosher salts can vary greatly

View the original recipe at: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 259.23
  • Sugar: 20.48 g.
  • Sodium: 244.83 mg.
  • Fat: 13.69 g.
  • Saturated Fat: 8.13 g.
  • Carbohydrates: 31.64 g.
  • Fiber: 1.18 g.
  • Protein: 2.75 g.
  • Cholesterol: 58.09 mg.

Keywords: browned butter, semisweet chocolate chips

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